Begin by trimming the ends off the green beans, chopping them into 1 inch pieces and adding them to a large mixing bowl.

Add the tomatoes, bell peppers and garlic cloves to the bowl then drizzle with the balsamic vinegar, olive oil and top with the black pepper.

Toss together then place onto a rimmed baking sheet lined with foil or parchment paper.

Top with the fresh basil and place into the oven for 25-30 minutes.

While the vegetables are roasting, toast the walnuts in a small skillet over medium heat for 3-5 minutes.

Remove the vegetables from the oven.

Add the roasted vegetables to a large mixing bowl.

My recommendation: grab the sides of the parchment paper or foil (like this ↓) and simply slide it into the bowl so you make sure to get all the roasted vegetables and the delicious balsamic juices into the bowl.

Next, add the pesto to the roasted vegetables.

Toss well. Place into a serving bowl and top with the toasted walnuts.

My intern Erin and I ate this for lunch last week, but it would also be a great side dish for dinners, BBQs or holidays!

Hi, I'm Whitney! I’m a sports-loving, coffee-drinking, food blogger, the host of “ 29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on camera food and lifestyle expert, regularly featured on news stations across the country! On my blog, you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!
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